Seriously, the title says it all! This sweet and sour chicken tastes like you got it straight out of a Chinese Restaurant and it was super easy to make! To be honest, I wasn't even planning on making dinner last night, and decided at the last minute that "Ok, I guess cereal isn't going to fill up the hubs for dinner tonight!" so I whipped up a dish of this deliciousness and we were in chinese heaven! From the amazingly breaded chicken to the mouth watering sauce, really this dish is a must make, on a regular basis, if you ask me!
Oh and Ham-A-Rama week finally came to an end today, when the 10 pounder finally had nothing left to give :( We ended the crazy week with a lovely ham and cheese omelet for breakfast that I sadly forgot to take a picture of. Hope you all enjoyed all the ham recipes. Now on to the star of the show,
Sweet and Sour Chicken!
For the Chicken:
2-3 boneless skinless chicken breasts
1 cup Cornstarch
2 eggs (slightly beaten)
salt and pepper (to season the chicken with)
1/4 cup Oil for frying ( I used Peanut Oil )
For the Sauce:
3/4 cup Sugar
4 Tbsp. Ketchup
1/2 cup Vinegar
1 Tbsp. Soy Sauce
1 tsp. Garlic Salt
Cut the chicken breasts into bite sized pieces. Season well with salt and pepper. Next dip the chicken in to the cornstarch then into the egg mixture. Place into a large skillet with the heated oil and cook the chicken till lightly browned, but not cooked through all the way.
Combine all the ingredients for the sauce together. Now place the chicken into a baking dish (9x13) in a single layer, and pour the sauce mixture over the top. Bake @ *350 for 45 minutes;
rotating the chicken every 15 minutes. We like things extra saucy, so we just made up another batch of sauce and simmered over low-medium heat for 6-8 minutes. Serve over rice or noodles.